Best Biscuit Topped Shepherds Pies Recipes

CRESCENT-TOPPED SHEPHERD'S PIE

Steps:

• Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
• Heat 12-inch nonstick skillet over medium-high heat. Add beef, onions and carrots to skillet; sprinkle with salt and pepper. Cook 3 to 5 minutes, stirring frequently, until beef is brown.
• Stir in Italian seasoning, mushrooms, peas and pasta sauce. Heat to boiling. Cook over medium heat 5 minutes, stirring occasionally. Spoon into baking dish.
• Open can of dough; do not unroll. With serrated knife, cut dough into 1-inch slices. Arrange slices cut side down around edges of casserole. Brush with melted butter; sprinkle with Parmesan cheese.
• Bake 18 to 23 minutes or until bubbly and crescents are golden brown.

MINI SHEPHERD'S PIE

Steps:

• Preheat oven to 425 degrees F.
• Spray a 12-count muffin pan with cooking spray. Mold biscuits to the shape of each muffin cup. Par-bake biscuits for 6 to 8 minutes until light golden. Remove from oven and set aside.
• Heat the oil in a large skillet over medium heat. Add ground beef and brown. Stir in the onions, salt, pepper and garlic and allow to cook together for a couple of minutes.
• Mix flour into the meat mixture and stir until a paste consistency is reached. Add beef stock to pan and stir in vegetables and herbs, the last few minutes, until combined.
• Reheat mashed potatoes in a microwave for 5 to 6 minutes. Stir in granulated garlic and onion powder.
• Spoon equal amounts (approximately 2 tablespoons) of warm potatoes on the bottoms of each par-baked biscuit. Then top with equal amounts of beef mixture (approximately 2 tablespoons). Finally top with equal amounts of Cheddar. Return to oven and bake for 12 to 15 minutes until cheese is melted and browned. Remove from oven and allow to cool slightly before popping individual pies out with a knife.

SHEPHERD'S PIE

Steps:

• In a large pot, bring a gallon of water and 2 tablespoons salt to a boil over high heat. Add potatoes to boiling water and boil for about 15 to 20 minutes, until soft; a knife should go in with almost no resistance.
• In a small saucepan or a microwave oven, heat 6 tablespoons of the butter and milk together until butter melts. Drain potatoes well and return to pot. Using a masher or a ricer, mash hot potatoes until smooth. Mix in the hot butter mixture, just until blended. Stir in the Cheddar. Season to taste with salt and pepper. Cover and set aside.
• Heat the oven to 375 degrees. Melt the remaining 2 tablespoons of the butter in a large oven-safe skillet with high sides or an enameled cast-iron braiser (at least 2 1/2-quart capacity) over medium heat. Add the onion, carrot, garlic, thyme and rosemary and cook, stirring often with a wooden spoon, until the onions are translucent and the carrots are just tender, about 10 minutes. Add the beef and the lamb and cook, breaking the meat up with a spoon, until it is no longer pink. (At this point, you can drain off some of the excess fat if you like.) Season the mixture to taste with salt and pepper.
• Add the tomato paste and stir, cooking until it is well combined, another 2 to 3 minutes. Sprinkle the flour over the mixture and cook for 1 minute. Add the beef stock and cook, stirring, until the liquid has thickened slightly. Stir in the parsley and remove the thyme and rosemary stems. Season to taste with salt and pepper.
• Top the meat mixture with dollops of the mashed potatoes then spread them out over the top. (Or transfer the meat mixture to a 3-quart casserole dish and spread into an even layer, and top with potatoes.) Transfer to the oven and, if the mixture is at the top edges of your pan, set a foil-lined baking sheet underneath the pan to catch any drips. Bake the pie until the potatoes have begun to brown and the edges are bubbling, about 30 minutes. Let stand at room temperature for 15 minutes before serving.

PANTRY SHEPHERD'S PIE

Steps:

• 1. Saute the onion.
• 2. Add the ground beef and seasonings then lightly brown (no pink, but not over done)
• 3. Add the mixed veggies (traditional: peas, carrots, green beans, corn, etc. -- or whatever you like or have on hand from zucchini to broccoli or anything in between) -- can add more seasonings at this point if you like
• 4. Cook until veggies are done to your liking
• 5. Stir in a can of cream of mushroom soup (or any creamed soup that you like: cheese, celery, etc.) (If you don't have that you can use sour cream and shredded cheese, or cottage cheese, or whatever you think will work to make a thick gravy-like consistency -- even canned or homemade gravy, or marinara sauce.)
• 6. Place all in a 9x13 casserole and open the biscuits and place them on top Bake 350 F till the biscuits are golden brown (or follow package instructions).
• 7. You can also top with any one of the following: A. Bisquick drop biscuits, or make a batter and spread it on top (drop is easier) B. 2 cups of prepared mashed potatoes mixed with cheese (can be instant or homemade) C. Pie/Pastry Dough rolled to fit the pan -- or placed on in pieces as you wish D. Corn bread -- either Jiffy or home made E. Mac and cheese -- any kind F. Stuffing mix G. Groutons H. Slices of Garlic bread I. thawed hash browns or tater tots Have at!!